Cooking Enthusiasts, I need some inspiration here!?!
Cooking Enthusiasts, I need some inspiration here!?
I'm looking for a few new recipes from people who love to cook. If you're like me and find cooking from scratch therapeutic and rewarding, I'd love it if you wouldn't mind spending a few minutes providing me with a few of your favourite main dishes. I'm totally serious and will give 10 points to the best submitter!
My husband and I love anything and are willing to try new foods. He's not a huge fan of fish though (apparently it "tastes fishy" - I wonder why?!)
Answers:
OK - I have a few main dishes from a website that I LOVE! If you go to the link I am pasting then go to the cookbook that says main dishes you will find a few.....this is an AWESOME website. Home made dishes from people all over the world....
http://www.recipezaar.com/cookbooks.php?...
Hey,
My partners mouth waters every time I cook this dish...Personally it isn't appealing to me!
But what I do is get about 6cups of gravy in a pot{good size} put the stove on low and stir so gravy doesn't go funky...
The I add 6 sausages cut into halves or quarters then let that cook on low for about 1hr then I add potatoes in 1/4's then let it cook for an hour again then add pea's carrot's corn and any other veggies and let it cook for another hour.
My partner loves it!
I serve it with either Mash Potatoes{if no potatoes in the dish} or rice...
Sometimes I even have a pasta dish like Alfredo on the side with it.
I call this "Jail Slops"
Cassie xxx
This time of year, I enjoy cooking with Polenta and any fresh produce. Polenta is also sold as "Corn Grits" and although you can get it "pre made" you pay way too much for it that way! You cook it with water for 30 minutes, stirring often. I cook way more than I need, lightly oil a bunch of bowls/dishes (Olive, Canola, or Butter depending on topping) and let the Polenta "form" - as it cools, it thickens and keeps it's shape. Then freeze or refrigerate, it microwaves quite well.
Top it with anything you like:
Cheeses - Fresh, soft Goat Cheese; or grated Moza or Cheddar, or Parmesan or Asiago.
Veggies - Sauteed Onion, Chard, Spinach, Zucchini; Roasted peppers, Tomatoes, eggplant.
Sauces, white or red, vegetarian or meat or milk/Cheese.
I've used Polenta instead of "Lasagna" noodles, a polenta base with ricotta/egg/Parmesan and tomato/onions/zucchini, topped with Mozzarella. Froze two, baked later and they were YUMMY!!
If freezing, make sure to let Polenta AND Sauces cool completely before assembling, or it retains too much moisture.
Try it! I love to improvise, too, and use fresh local produce and Polenta is a great way to do so.
Here are our favorite dishes - this isn't gourmet cooking, so they are all very easy to make:
King Ranch Casserole - mix two cans of cream soups with one can of Rotel. Add in a couple of diced chicken breasts. Spray a 9 x 12 pan with Pam, then layer the bottom with tortilla chips. Cover with half of the soup/chicken mixture. Add another layer of tortilla chips and then the rest of the soup mixture. Top with shredded cheese. Bake for 30 minutes at 350 degrees.
Curry Chicken Salad - cook a couple of chicken breasts (we use the George Foreman grill). Dice or shred into small pieces. Add enough Miracle Whip to coat very well. Add spicy curry powder (Madras Curry Powder) to taste. Serve with crackers or serve on Jalapeno Cheese bread.
Baked Ziti with Italian sausage - buy spicy Italian sausage and grill on the George Foreman grill. Cut into small pieces and grill again until they are down and slightly crispy. Boil 16 oz ziti pasta until al dente. Mix cooked pasta with marinara sauce to coat well. Mix in the sausage along with mozzarella and parmesan cheeses. Spoon into casserole dish and bake for 30 minutes at 350 degrees.
i have a great recipe for fettucini alfredo - i make it with shrimp but it works with chicken too
peel and clean 1-2 lb. shrimp or cube 1-2 lb. chicken. if chicken, dredge in flour and brown in butter.
melt 1 stick butter in 1/4 c. sherry or white wine. add 2 cloves garlic, pressed or minced and, 1 pt. cream. cook till simmering . add meat or shrimp and continue to simmer at very low heat.
put fettucini on to cook. right as noodles are done, stir 1/2 c. parmesan cheese into sauce.
spoon sauce over nest of noodles and serve with fresh salad
and garlic bread.
this is my own recipe. i don't share it often. i hope you and your husband like it, we do
if the fish smell or taste fishy then it is old [not fresh]
some of my favorite dishes is corned beef pasta[take a can of corn beef and mix with itialian green beans, mushrooms, cooked black beans,,onion, minced garlic and pasta sauce with a little rose blush wine in sauce, add some garlic bread ]
walters special [baby corn on the cob, black beans, mushrooms, onions, ground turkey, mushroom sauce over brown rice]
fresh salmon, sauteed with a little parsley and butter, wild rice with mushrooms corn and red peppers with salsa
Roasted Chilli Chicken with Peaches
Roast Chicken
Stuff the chicken with your usual stuffing or make a quick risotto with rice, butter, chilli, parsley, seasoning, and a few peaches from a can.
Prepare the chicken (ensuring that there is butter under the skin where the breast is and also some piripiri if you like it hot, stuff and put on tray to be cooked as usual (you can cook your usual veges in here also)
Chilli Peaches
Take a can of peaches (halves are best) and place them in a pot with thin lemon and/or lime slices, 3 tablespoons of lemon/lime juice, a cup of water, a teaspoon of brown sugar, the suryp from the peaches can, choppd up chillies - fresh or dried - seeds optional - and piripiri seasoning.
Simmer until the lemons are transparent and the liquid has mostly evaporated.
I usually serve this with a beetroot and green leaf salad, garlic bread and ginger ale with peaches in it.
ingredients
2 15-ounce pork tenderloins
2 tablespoons finely chopped canned chipotle chiles plus 1 tablespoon adobo sauce
1/3 cup plain whole-milk yogurt
1 tablespoon olive oil
1 tablespoon cumin seeds
Purchased guacamole
preparation
Prepare barbecue (medium heat).
Place tenderloins on work surface. Starting at 1 long side, cut each horizontally to within 1/2 inch of opposite side. Open like book and sprinkle with salt. Spread 1 tablespoon chopped chiles down center of each tenderloin. Close tenderloins, pressing to adhere, and sprinkle with salt.
Whisk yogurt, 1 tablespoon oil, cumin, and 1 tablespoon adobo sauce in small bowl to blend. Transfer tenderloins to plate and brush each heavily with some yogurt sauce. Set tenderloins aside 15 minutes.
Brush grill rack with oil. Grill tenderloins, brushing occasionally with remaining yogurt sauce, until just cooked through and thermometer inserted into thickest part of meat registers 145°F, about 10 minutes per side. Transfer tenderloins to platter. Let stand 5 minutes, then cut crosswise into 1/2-inch-thick slices. Serve tenderloins with guacamole.
Market tip: Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, can be found in Latin American markets, specialty foods stores, and some supermarkets
This is the way I was taught to cook fish that doesn't taste fishy.
Dip the fresh fish filet's in an egg wash
then roll in seasoned flour (pepper, paprika, and garlic)
fry in hot oil with a teaspoon of creamy peanut butter. the peanut butter will melt into the oil nicely and you wont be able to taste it. this makes the fish very tasty and will keep the kitchen from smelling like fried fish